Kiymali Borek Meat Borek Recipe

I’ve just whipped up these bomb kiymali boreks—crispy, meaty, and loaded with garlic and spices—that totally blew my mind, and i bet once you try ’em, you’ll be coming back for more.

My Kiymali Borek recipe is my go-to for a hearty meal. I love using 500g ground beef, finely chopped onion, minced garlic mixed with tomato paste, salt, pepper, red pepper flakes and fresh parsley.

I then layer it with yufka, egg and olive oil. I think its balanced and nutritious.

Ingredients

• Ground beef is loaded with protein, adding rich flavor and a hearty, savory vibe.
• Onions bring a bit of fiber and vitamins, plus a subtle punch of sweetness.
• Garlic gives a strong, zesty kick, enhancing taste even if its smell can be a bit overwhelming.
• Tomato paste adds a tangy, slightly sweet base that really lifts the dish flavor.
• Fresh parsley offers a burst of color and a mild, herbal bitterness for a fresher taste.
• Yufka or filo pastry gives a light carbohydrate structure and a pleasing, crispy texture.
• Olive oil provides healthy fats, moisture, and a warm, rich note throughout.

Ingredient Quantities

• 500g ground beef
• 1 large onion, finely chopped
• 1-2 garlic cloves, minced
• 2 tbsp tomato paste
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 2 tbsp chopped fresh parsley
• 8 sheets yufka or filo pastry
• 1 egg, lightly beaten
• 2 tbsp olive oil

How to Make this

1. Preheat your oven to 200°C (400°F) and set aside your pastry sheets.

2. Heat the olive oil in a skillet over medium heat, add the finely chopped onion and let it cook until it turns soft.

3. Add the ground beef into the pan and cook until it is browned, stirring often so the meat cooks evenly.

4. Stir in the minced garlic, tomato paste, salt, black pepper, and red pepper flakes, then let it all come together for a few minutes.

5. Mix in the chopped fresh parsley right before you remove the pan from the heat.

6. Lay one sheet of yufka or filo pastry on a clean work surface and brush it with beaten egg.

7. Spoon a good amount of the beef mixture on one of the shorter edges and roll it up firmly but carefully.

8. Lay the rolled boreks on a greased baking tray and, if you wish, brush the top with a little more beaten egg.

9. Bake in the preheated oven for about 20 to 25 minutes or until the pastry turns a nice golden brown.

10. Let them cool for a few minutes then serve warm and enjoy your delicious kiymali borek.

Equipment Needed

1. Oven
2. Baking tray
3. Skillet
4. Cutting board
5. Sharp knife
6. Wooden spoon
7. Pastry brush
8. Mixing bowl
9. Fork (for beating the egg)

FAQ

• Q: Can I make this Kiymali Borek ahead of time? A: Yeah, you can prepare the filling a day before and store it in the fridge. Just assemble and bake it right before serving coz the crust gets best when its freshly baked.
• Q: What type of pastry should I use? A: You can use yufka or filo pastry, whichever you have. Filo gives it a super crispy texture while yufka makes it a bit more tender, so it varies with your taste.
• Q: How do I get a nice crispy crust? A: Brushing with beaten egg and olive oil works wonders. Make sure to bake it on a hot oven so the layers become extra crispy and golden.
• Q: Can I freeze the borek? A: Yes, you can freeze it before baking. Just wrap it tightly in plastic and foil. When you want it, thaw in the fridge and bake as directed. Just note, the texture might be a bit different.
• Q: What do you recommend serving it with? A: A fresh salad or a cup of hot soup goes pretty well with it. It balances out the heavy flavors of the meat and pastry perfectly.

Kiymali Borek Meat Borek Recipe Substitutions and Variations

• If you dont have ground beef, you can easily use ground lamb or turkey. They offer a slightly different flavor, but still taste awesome
• In place of a large onion, you could use a couple of shallots or even a red onion for a milder, sweeter touch
• Instead of tomato paste, try using tomato sauce but be sure to cook it a bit longer to get rid of extra moisture
• If you can’t find yufka or filo pastry, puff pastry is a great alternative that works just as well
• For the egg, if you are avoiding it or have allergies, a flax egg (1 tbsp flaxseed mixed with 3 tbsp water) is a neat substitute

Pro Tips

Here are some cool pro tips for making your kiymali borek:

1. When you cook the onions, let em get really soft and a bit golden. This makes the whole meat mix taste a lot richer.
2. Make sure not to crowd the pan when browning the meat. If you do, it wont sear properly so consider cooking the meat in batches if needed.
3. Brush the pastry sheets with the beaten egg really well before rolling to help the filling stick inside and give a crispy golden look.
4. Once the boreks are done, give them a few minutes to cool down before eating so the filling stays together instead of falling apart.

Alright, so here’s a down-to-earth version of the recipe instructions:

First, preheat your oven to 200 C (400 F) and get your filo or yufka sheets out. Heat up a couple tablespoons of olive oil in a skillet over medium heat and toss in your finely chopped onion. Cook it until it turns soft and a bit see-through. Next, add 500g of ground beef to the pan and stir it often until it browns evenly. When the beef is nearly done, mix in 1 or 2 garlic cloves that you minced, 2 tablespoons of tomato paste, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes. Let all of that come together for a few minutes. Right before you take the pan off the heat, stir in 2 tablespoons of chopped parsley.

Now, lay a sheet of the pastry on a clean work surface and brush it evenly with a lightly beaten egg. Spoon a generous amount of your beef mixture right along one of the shorter edges and roll it up firmly but be careful not to tear the pastry. Place your rolled boreks on a greased baking tray and if you want, brush the top with more beaten egg for a little extra color and crunch. Bake them in the preheated oven for about 20 to 25 minutes until you see that nice golden brown color. Let them cool down for a few minutes and then theyre ready to be enjoyed warm. Enjoy and happy cooking!